CRISPY CHICKEN SANDWICH
At home version of the classic chicken sandwich!
Provided by Holly Nilsson
Categories Chicken Main Course
Time 1h26m
Number Of Ingredients 20
Steps:
- Pound chicken to ½" - ¾" thick (just to make sure it's even). Combine all brine ingredients in a large bowl until sugar/salt are dissolved. Add chicken, cover and refrigerate 1 hour.
- Combine flour, corn starch, baking powder and seasonings in a bowl. Remove ¾ cup of this flour mixture and place in a shallow pan (this is the dry dredge).
- Add ¾ cup cold water to the remaining flour mixture and whisk until smooth. *see note
- Heat oil over medium heat to 350°F in a Dutch oven or deep pan.
- Remove chicken breasts from the brine; pat dry with paper towels. Discard the brine.
- Dip the chicken breasts into dry mixture, shaking off any excess and then into the batter ensuring it's coated on both sides. Allow excess batter to drip off. Dip back into the dry mixture to gently coat.
- Carefully place chicken in the hot oil (ensuring it stays at 350°F). Cook until the chicken coating is a deep golden brown and the internal temperature reaches 165°F, about 3-4 minutes per side (depending on thickness).
- Remove from oil and place chicken on a paper towel lined plate to drain.
- Butter each sesame seed bun and toast under the broiler just until golden.
- Spread 2 tablespoons mayonnaise over the bottom of each roll. Top with lettuce, pickles, and crispy chicken.
Nutrition Facts : Calories 861 kcal, Carbohydrate 46 g, Protein 54 g, Fat 51 g, SaturatedFat 28 g, Cholesterol 181 mg, Sodium 1249 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CRISPY CHICKEN SANDWICHES
Provided by Giada De Laurentiis
Time 6h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the chicken: Combine the chicken, buttermilk, lemon and salt in a resealable plastic bag. Seal the bag and toss to coat. Place in the refrigerator and marinate for at least 6 hours or up to overnight.
- For the crispy prosciutto: Preheat the oven to 350 degrees F.
- Spray a rimmed baking sheet with olive oil cooking spray. Lay the prosciutto flat on the baking sheet and spray with a few more spritzes. Bake until lightly toasted and crispy, about 10 minutes. Allow to cool slightly on the baking sheet, then transfer to a rack to cool completely.
- For the mayo: Mix together the mayonnaise and pesto in a small bowl. Refrigerate until ready to use.
- For the sandwiches: Mix together the flour, breadcrumbs and salt in a shallow bowl. Heat a large skillet over medium-high heat. Add the grapeseed oil to cover the bottom of the skillet. Remove the chicken from the buttermilk, removing as much of the buttermilk as possible, and dredge in the flour mixture. Place immediately in the hot oil. Repeat with the remaining chicken. Fry on the first side until golden brown and there is a ring of cooked chicken around the edges, about 5 minutes. Gently flip the chicken and continue to cook on the second side until evenly golden brown and cooked through, an additional 4 minutes. Place a slice of mozzarella on top of each and cover the pan for an additional minute to melt the cheese. Alternatively, you can remove the chicken to a small baking tray, top with the mozzarella and place under the broiler until melted and bubbly, about 2 minutes. Repeat with the remaining chicken.
- Spread the cut sides of the buns evenly with pesto mayonnaise. Place a small amount of arugula on the bottom halves and top with a cutlet. Break a slice of crispy prosciutto on top. Close the sandwiches and enjoy.
CRISPY CHICKEN SANDWICH
This Crispy Chicken Sandwich uses chicken thigh meat to make sure the inside is moist and juicy while the outside is super crispy.
Provided by Laura
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- In a bowl, whisk the egg. In another bowl, mix the Panko crumbs, flour and salt together.
- Dredge the chicken pieces in the egg, shaking off the excess. Then set the chicken in the Panko mixture and flip it a few times to thoroughly coat the outside.
- Using a heavy and deep skillet or dutch oven, pour the cooking oil into the pan until there is a solid layer of oil in the bottom, about 1/8 inch high. The oil needs to be heated to and stay at 350 degrees F for the perfect fry.
- When the oil reaches 350 degrees, add the chicken and cook on each side for 5 minutes or until the Panko looks golden brown. When the internal temperature of the chicken reaches 165 degrees F, remove the chicken to a wire rack. Season with salt.
- To assemble the sandwiches, add sauce to the bottom bun, then add the chicken and top with cabbage, cilantro and more sauce, as desired.
Nutrition Facts : Calories 771 kcal, Carbohydrate 63 g, Protein 50 g, Fat 35 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 401 mg, Sodium 1911 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
FRIED CHICKEN SANDWICH
These are pretty darn close to those Chick-fil-A sandwiches found in the mall food court. I like to make them on Sundays. Serve with waffle fries!
Provided by RainbowJewels
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
- Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
- Whisk eggs and milk together in another bowl.
- Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
- Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
- Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.
- Deep-fry chicken, 3 pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
- Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 183.2 g, Cholesterol 105.3 mg, Fat 19.9 g, Fiber 1.6 g, Protein 16.5 g, SaturatedFat 5.4 g, Sodium 1440.4 mg, Sugar 3.9 g
ULTIMATE CHICKEN SANDWICHES
After making these sandwiches, you'll never order the fast-food kind again. Marinating the chicken overnight in buttermilk gives it a wonderful taste and tenderness. The zippy breading is golden and crispy. -Gregg Voss of Emerson, Nebraska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Flatten chicken to 1/2-in. thickness. Pour buttermilk into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight., In a shallow bowl, combine the biscuit mix, cornmeal, paprika, salt, poultry seasoning, garlic powder, pepper and cayenne. Remove chicken one piece at a time, allowing excess buttermilk to drain off. Discard buttermilk. Coat chicken with cornmeal mixture; place in a 13-in. x 9-in. baking dish coated with cooking spray., Bake, uncovered, at 400° for 8-12 minutes on each side or until a thermometer reaches 170° and coating is lightly browned. Serve on rolls with lettuce and tomato.
Nutrition Facts : Calories 372 calories, Fat 7g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 759mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 3g fiber), Protein 31g protein.
CRUNCHY BUFFALO CHICKEN SANDWICH
This recipe idea was born when I was attacked by a buffalo wing craving while trying to diet. As with all my recipes, feel free to sub full-fat ingredients if you want. I do suggest using the panko as it browns in the same amount of time that it takes for the chicken cultlets to cook through but stay moist.
Provided by SusieQusie
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix the hot sauce with the egg whites then set up your assembly line: chicken, egg dip, panko crumbs, baking rack.
- Dip the chicken in the egg then roll in the panko crumbs. Press those crumbs on tightly. Place on baking rack to set while you get the frying pan ready.
- Heat your large frying pan over medium-high flame and add the olive oil.
- When the oil is hot, add the cutlets. Cook for about 3 minutes on the first side; flip and cook 2 minutes more, depending on the thickness of your chicken. Don't let the panko get over browned!
- While the chicken cooks, toast the buns under the broiler.
- For each sandwich, place 1 lettuce leaf on the browned bun bottom ( that's an odd phrase, huh?)and spoon over 1/4 of the "Buffalo" sauce. Top with a cutlet, another 1/4 of the sauce and a lettuce leaf.
- If you have extra sauce, dipping your sandwich as you eat is encouraged.
Nutrition Facts : Calories 314.1, Fat 11.1, SaturatedFat 2, Cholesterol 1.4, Sodium 836.4, Carbohydrate 41.8, Fiber 3, Sugar 6, Protein 12.3
ULTIMATE CRISPY "CHICKEN" SANDWICH RECIPE BY TASTY
The crispy chicken sandwich craze gets a vegan makeover! The journey may be a long one, but the destination is well worth it. After you fry your "chicken" breasts to golden brown, serve up your sandwich on a toasted bun with colorful slaw and vegan aioli. Consider any carnivore fooled!
Provided by Betsy Carter
Categories Lunch
Yield 8 servings
Number Of Ingredients 32
Steps:
- In a food processor, combine the cannellini beans and their liquid, the tofu, olive oil, worcestershire sauce, dissolved bouillon, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1½ teaspoons salt. Blend on high speed until smooth and homogenous.
- Add the vital wheat gluten in batches, blending between additions and scraping down the sides of the bowl to fully incorporate. The mixture should start coming together into a dough.
- Transfer the dough to a lightly floured surface and knead for about 5 minutes, until elastic and smooth. Cover with a towel and let rest for 10 minutes.
- Divide the dough into 8 equal portions. Lightly sprinkle each piece with flour and roll out to flatten. Using your hands, shape each portion to resemble a chicken breast.
- Wrap each piece of "chicken" in parchment paper and transfer to a steamer pot. Steam for 80 minutes, flipping halfway through. The steaming process is important to ensure the vital wheat gluten is fully cooked.
- Towards the end of the steaming, prepare the brine: In a large, shallow dish, whisk together the oat milk, pickle juice, hot sauce, and 1 tablespoon salt.
- Remove the "chicken" from the steamer and discard the parchment paper. Transfer the warm "chicken" to the brine to marinate for 1-2 hours.
- Meanwhile, make the quick slaw: In a medium bowl, combine the cabbage, carrot, apple cider vinegar, sugar, and salt. Toss to combine well and set aside.
- Make the vegan aioli: In a small bowl, combine the vegan mayonnaise, garlic, mustard, hot sauce, and salt. Mix well to combine.
- Fill a large pot with the canola oil. Heat over medium-high heat until the oil reaches 350°F (180°C).
- While the oil heats, bread the "chicken": In a wide, shallow dish, mix together the flour, cornstarch, baking soda, remaining 2 tablespoons garlic powder, remaining tablespoon onion powder, the paprika, cayenne, remaining tablespoon salt, and pepper. Mix together with a fork.
- Remove the "chicken"from the brine. Lightly coat in the flour mixture, then set aside.
- Add about ¼ cup (60 ml) of the brining liquid to the flour and mix with a fork to create some clumps, which will fry up to be crispy bits. Dip each floured "chicken" breast in the brine, making sure there are no dry spots. Coat each piece again in the clumpy flour mixture.
- Working 2 at a time, fry the "chicken" for 3-4 minutes, until deep golden brown and crispy. Transfer the "chicken" to a wire rack and season lightly with salt. Bring the oil temperature back to 350°F (180°C) between batches.
- To assemble, spread 1 tablespoon of aioli across the bottom of each toasted brioche bun. Top with pickles, a piece chicken, a dash of hot sauce, and about ½ cup (50g) slaw. Top with the top bun.
- Enjoy!
CRUNCHY CHICKEN SALAD SANDWICHES
Reports field editor Diane Hixon of Niceville, Florida, "This salad gives kids two of their favorite foods - sunflower seeds and grapes. It's a hearty sandwich that also is a great way to use leftover chicken or turkey."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first eight ingredients. Line pita or bread with lettuce and add 1/2 cup chicken salad to each.
Nutrition Facts :
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SUPER-CRISPY FRIED CHICKEN SANDWICH RECIPE | FOOD & WINE
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3.5/5 (4)Category Chicken ThighsServings 12Total Time 2 hrs 30 mins
- Stir together 1/2 cup pickle brine, 1 tablespoon salt, paprika, 1 teaspoon black pepper, cayenne pepper, garlic powder, and onion powder in a small bowl. Place chicken thighs in a gallon-size ziplock plastic bag; pour in pickle brine mixture. Seal bag, and massage until chicken is evenly coated with brine mixture. Place in refrigerator; let marinate at least 2 hours or up to 8 hours or overnight.
- Whisk together buttermilk, 1/2 cup water, and egg in a large bowl. Remove chicken from brine; discard brine. Add chicken to buttermilk mixture. Whisk together flour, cornstarch, remaining 1 tablespoon salt, and remaining 1 tablespoon black pepper in shallow dish. Set aside.
- Preheat oven to 200°F. Pour oil to a depth of 1/2 inch in a 12-inch cast-iron skillet; heat oil over medium to 350°F.
- Working in batches, remove 3 or 4 chicken thighs from buttermilk mixture, and place in flour mixture. Cover chicken with flour mixture, pressing to adhere. Lift from flour mixture, and gently shake off excess. Carefully place chicken in hot oil, taking care not to overcrowd skillet. Cook, adjusting heat as needed to maintain oil temperature of 350°F and turning every 1 to 2 minutes using tongs, until a thermometer inserted in thickest portion of thigh registers 165°F and breading is golden brown and very crispy, 6 to 8 minutes per batch. Remove chicken from skillet, and place on a wire rack set inside a rimmed baking sheet. Place in preheated oven to keep warm while repeating frying process with remaining chicken.
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